Cheesy Shepherd’s Pie

Last night I was going to make a very elaborate dinner but my day took a couple of wrong turns and I didn’t get home in time to do that. I was now left with a pound of defrosted locally grown lean veal and no clue what to make in 45 minutes.

I decided to cop-out and make a quick and delicious Shepherd’s Pie. My family loves this dish and it makes for delicious left-overs, which allows for me to have a cook free day the next day. Well not fully free but at least dinner is set.

PREP TIME: 10 mins

COOK TIME: 35 mins


  • 1 lb ground beef or veal or lamb (preferably locally grown/organic)
  • 1 large onion, finely diced
  • 2 – 3 large organic carrots, finely diced
  • 1 cup of organic frozen peas
  • 2 tablespoons of flour
  • 1 glass of red wine
  • 2 tablespoons of tomato paste
  • 2 tablespoons of Worcestershire sauce
  • 1 cup of organic chicken stock
  • 1 tablespoon of grapeseed oil
  • 1 tablespoon of black pepper
  • 2 teaspoons of salt
  • 8 medium potatoes
  • 100 grams of butter
  • 1/2 cup of milk
  • 200 grams of grated cheddar cheese


  1. Preheat oven to 400°F.
  2. Peel the potatoes and set them on the oven to boil.
  3. Use a saucepan to saute the carrots in the grapeseed oil until they start to get tender.
  4. Add in the onions and saute for a minute or two then add the meat.
  5. Season with black pepper and salt.
  6. Cook until browned. If you would prefer for it to be extra lean you can opt to drain the fat before continuing to the next step.
  7. Add the butter and peas.
  8. Sprinkle with flour and stir through.
  9. Add tomato paste, wine and Worcestershire sauce.
  10. Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
  11. Remove from heat. Grease an oven proof dish with a teaspoon of butter and add the meat sauce.  *I like using my Corningware French White 4-QT  Oval Roaster
  12. Smash the potatoes with the leftover butter and milk. Sprinkle some salt for taste.
  13. Spoon the mashed potatoes over top. 
  14. Grate the cheddar cheese and sprinkle it over top of the mashed potatoes.
  15. Bake for about 20 minutes or until the potato is nice and browned on top.
  16. Let it cool for 20 minutes before serving.


This dish serves 4-6 people comfortably.

This dish is not for the calorie counting folks but if you want to tweek it by making it a touch more nutritious, you can substitute the potatoes for sweet potatoes and remove the cheese.

I don’t advise this though, as it is so hearty and delicious as is.

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